Crullers
Use same recipe for cream puffs with the following changes:
Only use water. No fat will create stronger crullers. Less browning from not using milk.
Use 2 egg whites for every egg. Instead of using whole eggs to create stronger drier crullers.
A recipe with 1 whole egg + 2 whites will create ~6 crullers.
Prepare choux-pastry as above for cream puffs. Place into piping bag with star tip.
Using star tip, pipe onto parchment as 2-3" donuts, cut into individual squares.
Make sure stove is at 4 on the power boil element, any higher and the cream puffs could burn.
Fry in 375F/190C oil for 2-3 minutes/side, placing crullers parchment side up into the oil. Parchment should float off in a few seconds, remove, drain and discard.
2014/09/03 Using egg whites and water creates much better cruller.
Only put sugar on them but were tasty. Should try a hardening glaze next time.
2013/07/27 First Try, too soggy with honey glaze.
Don’t use glaze, makes it soggy, dust with powdered sugar and/or cinnamon.
Too salty, reducing salt to 1/4 tsp for 1/2 tsp.
Little dense, reducing butter by half to 1/2 stick, 60g and adding notes to "cook out" choux pastry dough.
Make sure cook until well browned, undercooked crullers deflate.
Medium zip lock bag works well for single batch. Use large for double batches.